Slow Cooker Chicken Tuscan Stew

By charlotteh371

Ingredients

• Just before serving:
• 6-8 chicken thighs, fat removed and cut into 1-2 inch cubes
• 2 carrots, peeled and sliced
• 2 stalks of celery, sliced
• 1 small-medium onion, diced
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 12 baby potatoes, left whole or cut in half
• 1 3/4 cup chicken stock
• 1 tbsp tomato paste
• 2 tbsp white wine
• 1/2 tsp fennel seeds, crushed with side of knife
• 1/4 cup water
• 2 1/2 tbsp cornstarch
• 3 tsp balsamic vinegar
• a twig of fresh rosemary {roughly 1 tsp chopped}
• 1/2 tsp salt {to taste}
• Garnish:
• chopped parsley

Preparation

Step 1

Toss chicken, carrots, celery, onion, garlic, tomatoes, potatoes, chicken stock, tomato paste, wine, and fennel seeds into the slow cooker.
Cook on the lowest setting for 4-6 hours.
Just before serving, combine the corn starch with the water and mix until no lumps remain.
Add the water/cornstarch, balsamic vinegar, rosemary and salt. Taste and add additional salt if necessary.
Notes